Cover that row of patties with the other just by
flipping the paper over. Like braising, a combination of cooking methods is
used.
Creamed mustard greens are a great side dish when
served with a mild-flavored meat like pork. They're going to be producing just TONS
of beautiful tomatoes soon.
In this recipe, the light flavor of the couscous
picks up the flavor of the fruit and vegetables.
This Bloody Mary Chopped Salad is a dynamite
solution for what do to with surplus tomatoes.
But these Rosemary Buttered Noodles are a quick and
easy side for any weeknight dinner. The lazy days of summer are here, and they seem
hotter than ever. This roast is mild and tender. And best of all, they are packed
with vitamins and flavor!
But your patience will pay off in a big way with a
potful of tender, rich, flavorful beef.
And that tenderness doesn't come from fat. This
Bloody Mary Chopped Salad is a dynamite solution for what do to with surplus
tomatoes.
Like braising, a combination of cooking methods is
used.
Sauteeing spinach is a quick and tasty way to
prepare this everyday vegetable.
It's a little longer than usual, but nothing on it
is too exotic.
Creamed mustard greens are a great side dish when
served with a mild-flavored meat like pork.
Here the shrimp are gently poached in the citrus
juice. It's delicately seasoned with mild aromatics. This simple, fruity
thirst-quencher makes hot summer evenings just a little more bearable. Sauteeing
spinach is a quick and tasty way to prepare this everyday vegetable. But its flaky,
buttery qualities are great in this strudel of scrambled eggs, ham, and hash browns.
This week's recipe for Turkey-Bacon Turnovers with Tomato-Avocado Salad turns a
sandwich with a side salad into something special. But your patience will pay off in
a big way with a potful of tender, rich, flavorful beef.
Roasting completely changes their flavor, making
them sweet and "earthy-tasting.
This simple, fruity thirst-quencher makes hot
summer evenings just a little more bearable. First, form the patties in two rows on
a sheet of wax paper, then top one of those rows with the cheese. The high heat of
broiling quickly browns the beef and cooks the vegetables. Curly egg noodles are
best here, but you could also use pasta.
And that tenderness doesn't come from fat.
Traditional seviche relies on the acids of citrus juice to "cook" the raw seafood,
but that's just a little too edgy for me.
The steak rolls are then marinated briefly in a
simple mixture of vinegar and soy sauce. Their huge, crunchy, streusel tops are
beguiling.